Borscht with beans - 8 step-by-step recipes with photos

Borscht is probably the most famous and beloved first dish. The hostesses love to cook it, always trying to bring something special to the borscht. We invite you to taste delicious, rich and nutritious borscht with beans. The article contains 8 of the most original recipes.

Incredibly delicious borsch with meat and canned beans

Red borsch with beans is famous for its taste and thick consistency. It is easy for them to satisfy their hunger. And of course it should be served with garlic donuts and bacon.

Cooking time: 80 minutes

Cooking time: 40 minutes

Servings: 5.

• 
  Boil the veal broth in advance. Then cut the meat into portions, strain the broth.
• 
  Wash and peel onions, carrots and beets. Cut the onion into half rings, grate the carrots and beets. Put a saucepan with a thick bottom on the fire, pour in vegetable oil, fry the onions until transparent, then add the carrots and beets. Simmer vegetables over low heat for 10-15 minutes.
• 
  Then add tomato paste, vinegar and sugar to the frying. also pour in 1-1.5 cups of broth and continue simmering vegetables over low heat for 25 minutes.
• 
  Peel, wash and dice the potatoes. Boil the potatoes in the broth until tender, put the pieces of veal in the same place.
• 
  Chop the cabbage, add to the pan, cook for 20 minutes. Then transfer the vegetable frying and canned beans to it. Add salt, spices and minced garlic last. Let the borscht brew under the lid for 10 minutes, then serve it.

Bon Appetit!

Lean vegetable borsch with beans without meat

Borscht without meat can be incredibly tasty and rich. During Lent, this first course is very popular. Thanks to the special cooking method, you won't even notice that there is no meat in the broth.

Cooking time: 80 minutes

Cooking time: 50 minutes

Servings: 4.

Ingredients:

• Canned beans - 1 can.
• Vegetable broth - 1.5 l.
• Boiled beets - 400 gr.
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Garlic - 4 teeth.
• Dill - 1 bunch.
• Tomato paste - 2 tablespoons
• Lemon juice - 2 tablespoons
• Sugar - 1 tablespoon
• Bay leaf - 1 pc.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Grate the boiled beets on a coarse grater and sprinkle with lemon juice.
2. Peel onions and carrots, wash, chop finely. Put a saucepan with a thick bottom on the fire, pour in the vegetable oil and fry the vegetables until golden brown.
3. Dissolve the tomato paste in three tablespoons of water. Add the resulting mixture to the onions and carrots, stir and simmer for 5 minutes.
4. Bring the vegetable broth to a boil, put the chopped potatoes in it, cook it at a low boil for 10 minutes.
5. Mix the garlic, dill, sugar and salt in a blender.
6. Add canned beans, vegetable fry and beets to the broth, season the borscht to taste, cook for 10 minutes. Then add the garlic dressing, stir and turn off the heat.let the borscht brew under the lid for 15 minutes.
7. Garnish the borscht with fresh herbs and serve for lunch.

Bon Appetit!

How to cook delicious borscht with red canned beans?

Excellent borscht for vegetarians. It is cooked in vegetable broth and fried. To save time, take canned beans instead of dried ones.

Cooking time: 60 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Beets - 600 gr.
• Bulb onions - 200 gr.
• White cabbage - 400 gr.
• Potatoes - 600 gr.
• Canned red beans - 240 gr.
• Tomato paste - 2 tablespoons
• Cucumber pickle - 4 tablespoons
• Garlic - 20 gr.
• Green onions - 20 gr.
• Salt - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Vegetable broth - 3.5 l.

Cooking process:

1. Peel and wash vegetables. Pour the vegetable broth into a saucepan and put it on fire.
2. Cut the onions and beets into small cubes. Transfer the vegetables to a saucepan, add vegetable oil and cucumber pickle, stir and simmer over low heat for half an hour.
3. Cut the potatoes into small cubes and put them in the boiling broth, cook for 20 minutes over moderate heat.
4. Chop the cabbage finely with a knife. After 20 minutes, add it to the broth to the boiled potatoes.
5. After half an hour, add canned beans to the beetroot fry, stir, cover and turn off the heat.
6. Wash green onions and chop finely. Add chopped garlic to it.
7. Put the beetroot roast in the broth to the potatoes and cabbage, mix.
8. Next, put green onions, garlic and tomato paste in the borscht.
9. Salt the borscht to taste. Cover the pot with a lid, bring it to a boil, and remove from heat.
10. Let the borscht brew under the lid for 15-20 minutes and serve.

Bon Appetit!

Fragrant and rich borsch with beans and mushrooms

Borsch is a favorite first course of many. It is made from beets - this is an invariable ingredient, and it determines the beautiful color of borscht. For big borscht lovers, we suggest experimenting a little and adding beans and mushrooms to the recipe.

Cooking time: 80 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Beans - 80 gr.
• Leeks - 50 gr.
• Carrots - 100 gr.
• Dill - 5 gr.
• Parsley - 5 gr.
• Potatoes - 80 gr.
• Beets - 80 gr.
• Sunflower oil - 70 ml.
• Mushrooms - 80 gr.
• Tomato paste - 10 ml.
• Tomato puree - 50 gr.
• White cabbage - 120 gr.

Cooking process:

1. Soak the beans in advance for several hours, then boil until tender.
2. For a tasty borscht, you need to cook a vegetable broth. Pour water into a saucepan, add dill, parsley, half leeks and carrots.
3. Chop the rest of the leeks and fry in sunflower oil.
4. Finely chop the mushrooms and add to the pan to the onion, continue to fry.
5. Next, cut the carrots into strips and add them to the pan as well.
6. Cut the beets into cubes and place in the pan.
7. Add tomato paste and mashed potatoes to vegetable frying.
8. Cut the potatoes into cubes and put them in the vegetable broth, cook until tender.
9. Finely chop the white cabbage. Place the cabbage in a saucepan and bring the borsch to a boil.
10. Then add the beans to the pan, bring the broth to a boil and cook the borscht until the cabbage is cooked.
11. Put the vegetable frying in a saucepan, stir, bring the borsch to a boil, simmer over a small heat for 5-7 minutes and turn off the heat. Let the borscht brew under the lid for 15-20 minutes and serve.

Bon Appetit!

Step-by-step recipe for cooking borscht with beans in tomato sauce

The recipe for delicious borscht with beans, proven over the years and by the hostesses. A feature of this recipe will be the use of canned beans in tomato sauce, this adds a slight sourness to the borscht.

Cooking time: 80 minutes

Cooking time: 50 minutes

Servings: 5.

Ingredients:

• Potatoes - 4-5 pcs.
• White cabbage - 300 gr.
• Beets - 1 pc.
• Carrots - 2 pcs.
• Bulb onions - 1 pc.
• Bulgarian pepper - 1 pc.
• Vegetable oil - 4-5 tbsp.
• Beans with tomato sauce - 1 tbsp
• Water - 3 liters.
• Salt to taste.
• Spices to taste.

Cooking process:

1. Peel the potatoes, wash and cut into cubes. Put it in a saucepan, salt and cover with water. Put the pot on fire.
2. Cut the cabbage into thin strips. When the water in the pot comes to a boil, add the cabbage.
3. Peel the beets and carrots, wash and grate on a coarse grater. Cut the pepper into strips. Place vegetables in a skillet and fry them in vegetable oil for 7 minutes. After that, add chopped onions to the pan, continue to fry the vegetables until tender.
4. When the potatoes are ready, put the beans in tomato sauce in a saucepan, cook for 5-7 minutes. Then add vegetable frying, salt and spices to taste. Let the borscht simmer for 5 minutes.
5. Then remove the pan from heat, cover and let sit for 10 minutes. Serve the borscht with sour cream or mayonnaise.

Bon Appetit!

Thick and aromatic Ukrainian borsch with beans, cooked at home

There are legends about Ukrainian borscht. It is thick, rich, spicy and aromatic. You can prepare this perfect culinary masterpiece according to our detailed recipe.

Cooking time: 120 minutes

Cooking time: 60 minutes

Servings: 6.

Ingredients:

• Pork ribs - 1.5 kg.
• Beets - 1 pc.
• Potatoes - 6 pcs.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• White cabbage - 0.5 pcs.
• Tomatoes - 2 pcs.
• Bulgarian pepper - 0.5 pcs.
• Vegetable oil to taste.
• Garlic - 5 teeth
• Salt to taste.
• Parsley - 1 bunch.
• Canned beans - 200 gr.
• Bay leaf - 1 pc.
• Sour cream to taste.
• Table vinegar - 1 tsp

Cooking process:

1. Defrost pork ribs completely and wash. Transfer the pork to a saucepan, cover with water and cook. Peel the vegetables.
2. When the water boils, drain it, rinse the meat and discard in a colander. Pour water over the meat again and put on fire. When the broth comes to a boil, skim off the foam and add the carrots, cut into strips, onion halves, bay leaf and salt.
3. Grate the beets on a coarse grater. Put it in a preheated pan, add vinegar and salt, simmer until tender. Fry the chopped tomatoes separately in a skillet.
4. Remove the cooked onions, carrots and pork ribs from the broth. Cut the potatoes and bell peppers into strips, chop the cabbage into thin strips.
5. Transfer vegetables to broth and cook for half an hour.
6. Then place the pork ribs, vegetable fry, canned beans and chopped parsley in a saucepan. Stir the borscht, bring it to a boil and remove from the stove. Cover the pot with a lid and let the borscht brew for 10-15 minutes.
7. Serve Ukrainian borscht with sour cream and bread.

Bon Appetit!

Delicious borsch with chicken, beans and tomato paste

In fact, there are as many recipes for delicious homemade borscht as there are housewives. Someone likes it fatter, someone sharper. Borscht with beans and chicken for lunch is a real delight, it is filling and warming, but not greasy.

Cooking time: 5 o'clock.

Cooking time: 60 minutes

Servings: 5.

Ingredients:

• Water - 2.5 liters.
• Chicken leg - 400 gr.
• Beans - 0.5-1 tbsp.
• Carrots - 1 pc.
• Beets - 1 pc.
• Onions - 1 pc.
• Potatoes - 3 pcs.
• Tomato paste - 1 tbsp.
• White cabbage - 300 gr.
• Salt to taste.
• Sugar to taste.
• Sunflower oil - 50 ml.
• Peppercorns - 5-6 pcs.
• Bay leaf - 2 pcs.
• Garlic - 1-2 teeth.

Cooking process:

1. Fill the beans with water and leave for a few hours.
2. Peel and wash vegetables. Cut onions and carrots into strips. Grate the beets on a coarse grater.
3. Rinse the beans, transfer to a saucepan, cover with cold water and bring to a boil. Wash the chicken leg and transfer to a saucepan, cook for 1 hour.
4. Preheat a frying pan, pour vegetable oil on it, first fry the onions and carrots for a couple of minutes, then add the beets, tomato paste, peppercorns and bay leaf. Simmer for 15 minutes.
5. Finely chop the cabbage, cut the potatoes into cubes. If the chicken is easily pierced with a fork, you can add cabbage and potatoes to the broth. Continue cooking until the potatoes are tender.
6. Then add the vegetable frying, chopped garlic, salt and sugar to taste into the saucepan.Bring the borsch to a boil, turn off the heat, cover it with a lid and let it brew for half an hour.
7. Then the borscht can be poured into plates and served.

Bon Appetit!

How to cook delicious and rich borscht with beans in a slow cooker?

Thanks to beans, borscht turns out to be very satisfying and nutritious. You need to prepare and measure all the main ingredients for the dish, and the multicooker will do the main job and you will have a rich and aromatic borscht on your table.

Cooking time: 120 minutes

Cooking time: 30 minutes.

Servings: 4-6.

Ingredients:

• Beets - 1 pc.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 2 tablespoons
• Beans - 70 gr.
• Potatoes - 4 pcs.
• White cabbage - 300 gr.
• Garlic - 2-3 teeth.
• Salt to taste.
• Sugar to taste.
• Bay leaf to taste.
• Lemon - 0.5 pcs.
• Vegetable oil - 2 tablespoons
• Meat broth - 2.5 l.
• Spices to taste.
• Greens to taste.

Cooking process:

1. To cook the beans faster, soak them overnight.
2. Grate carrots and beets, finely chop the onion. Pour vegetable oil into the multicooker bowl and add vegetables. Cook them in the "Fry" mode until soft, add lemon juice at the end.
3. Then add the tomato paste, sugar and spices, stir and cook for another 2-3 minutes.
4. Then add the diced potatoes and the soaked beans.
5. Chop the kaputa into thin strips and add to the bowl as well.
6. Next, pour in the meat broth, add bay leaf and salt to taste. Turn on the "Soup" mode and cook the borscht until you hear a beep.
7. Add chopped garlic and herbs 10 minutes before cooking. After the beep, do not open the multicooker for another 15-20 minutes.
8. Serve the borscht with fresh bread and sour cream.

Bon Appetit!